Printable Version of Recipe

 Yield: 8 servings
 
      3 c   Flour, cake or all-purpose
      1 c   Boiling water
    1/4 c  Cold water or more if dough feels too dry
      3 tb Shortening
             Vegetable oil for pan frying

--------------------------FILLING--------------------------
      3 oz  Boneless breast of chicken skinned, diced
    1/2 ts  Cornstarch
    1/4 ts  Cooking sherry
    1/4 lb  Chinese sausage; diced
      1 tb  Chinese dried shrimp; minced
      1 ts  Vegetable oil
      3 oz Chinese barbecued pork diced
      1 bn Green onions; minced
      1 ts  Oyster sauce (optional)
      1 ts  Soy sauce
    1/4 ts Sugar
    1/4 ts Salt
 
  MEASURE FLOUR into a large mixing bowl; add boiling
  water, stirring quickly with chopsticks or fork, then
  add cold water and mix well. Work dough until smooth
  and supple. Roll dough into shape of a ball. Cover
  well with plastic wrap or damp cloth; set aside to
  rest for 1 hour at room temperature. Place the chicken
  in a small bowl; add cornstarch, cooking sherry and
  pinch of salt. Set aside and refrigerate and let
  marinate until ready to use. Stir-fry Chinese sausage
  and dried shrimp in hot vegetable oil in a small
  frying pan over high heat for 1 minute. Add chicken
  with its marinade and stir-fry for another 2 minutes.
  Quickly stir in barbecued pork and 3/4 cup of the
  minced onions. (Set aside remaining onions for pancake
  wrappers.) Immediately season with the oyster sauce,
  soy sauce, sugar and salt, and mix well. Turn off
  heat; divide into 16 portions and set aside. Knead
  dough until smooth and divide equally into 16 pieces;
  cover with plastic wrap. Work 1 piece of dough at a
  time, keeping the rest covered in plastic wrap. Take a
  piece of dough and rub both sides with a bit of
  shortening, then roll out with a rolling pin to 6
  inches in diameter. Again rub shortening (about 1
  teaspoon) onto 1 side of the dough; sprinkle evenly
  with about 1 teaspoon minced scallions and a pinch of
  salt. Curl up the dough from 1 end into a long, narrow
  cylinder; then curl up again lengthwise into a
  snail-like cylinder. Place the dough on its broad side
  and roll out again with a rolling pin into a piece
  about 4 inches in diameter. Place one portion of
  filling in center of dough and seal well on top by
  pinching the dough like a dumpling. Flatten into a
  2-inch-diameter onion pancake. Set aside. Repeat until
  all the dough is prepared. Pan fry the onion pancakes
  in a thin layer of hot vegetable oil over medium heat,
  about 2 minutes on each side or until golden brown.
  Pat the onion pancakes gently with a paper towel to
  remove excess oil before serving. Makes 16 Pancakes,
  or 8 Servings.